Results 11 to 20 of about 2,348,462 (272)
Production and characterization of pectinase enzyme from rhizopus oryzae [PDF]
Potravinarstvo Slovak Journal of Food Sciences, 2017 The research was conducted with the production of pectinase enzyme by fungal fermentation using Rhizopus oryzae and characterization of produced enzyme with respect to pH, temperature, incubation time, and substrate specificity. Carbon source was optimized replacing sugar with different concentration of pectin (0.5, 0.75, and 1.0%) during submerged ...
Taminur Islam Chowdhury +3 more
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Pectinase from Microorganisms and Its Industrial Applications
The Scientific World Journal, 2022 The utilization of microbial pectinase in different industries has been increased in its world demand. The major sources of pectinase are microorganisms mainly bacteria, fungi and yeast.
Setegn Haile, Abate Ayele
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Isolation, Purification and Characterization of Pectinase Enzyme from Streptomyces Thermocarboxydus [PDF]
Journal of Biotechnology & Bioresearch, 2019 Pectinases, commonly referred to as pectic enzymes, are an important class of enzymes for their uses in industries like wine, paper, and food for the processing of fruits, vegetables, tea, coffee, and can be extracted from actinomycetes, a group of bacteria popular for research for such products as the penicillin and pectinases.
Bharadwaj Priyanka S
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BMC Microbiology, 2022 Background Bacterial pectinase is an enzyme that could be employed in numerous sectors to break down pectin polysaccharide compounds. The goal of this study is to find pectinase-producing bacteria in avocado peel waste and see if the pectinase enzyme ...
Setegn Haile +2 more
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Heliyon, 2021 Pectinase is an enzyme having a broad industrial and commercial application. However, higher production costs may be the major constraint for the wide-scale application of pectinase.
Tanvir Ahmed +4 more
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Ministry of Science and Technology, Vietnam, 2023 Red dragon (Hylocereus polyrhizus) has been one of the main cash crops of Vinh Phuc province in recent years. In addition to its consumption as a fresh fruit, dragon can be processed into a variety of commercial products.
Thi Hanh Nguyen, T. Vu, Van Hung Nguyen
semanticscholar +1 more source
NGHIÊN CỨU ẢNH HƯỞNG CỦA ENZYME PECTINASE VÀ ACID CITRIC ĐẾN CHẤT LƯỢNG RƯỢU VANG TRÁI GIÁC
TNU Journal of Science and Technology, 2023 Những năm gần đây, rượu vang giác được nghiên cứu từ các chủng nấm men tự nhiên với chất lượng khá tốt. Tuy nhiên, quy trình bảo quản rượu sau lên men vẫn còn hạn chế. Nghiên cứu này nhằm mục tiêu xác định yếu tố làm trong rượu vang trái giác sau lên men
Đoàn Thị Kiều Tiên +8 more
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Optimization of process parameters for enhanced production of Jamun juice using Pectinase (Aspergillus aculeatus) enzyme and its characterization [PDF]
3 Biotech, 2016 Jamun fruit comprises of seed and thick pulp. The pectin–protein bond of the thick pulp creates difficulty in making juice. Clear Jamun juice is not available in the market, so there is a need for extraction of juice with maximum yield.
Payel Ghosh +2 more
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Food Technology and Biotechnology, 2020 Research background. Pectinase enzyme has become a valuable compound in beverage industry. One of the most significant concepts to overcome the drawbacks of using industrial enzymes is their immobilization.
Marjan Nouri, Faramarz Khodaiyan
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Shipin gongye ke-ji, 2023 To further improve the yield of pectinase, the fermentation medium and fermentation conditions for pectinase production by Bacillus subtilis Z-5 were optimized using the response surface methodology, and the optimized pectinase was applied for the ...
Xiaodan ZHANG +4 more
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